First time using the new Slow n Sear on the Ranch kettle and it performed wonderfully. Two bottom vents closed, one about 1/3 open, top vent about 1/2 open and it held at 250F +/- 10 degrees for the entire cook at least after recovery from opening and closing the lid. Ribs were marinated in a mix of soy sauce, brown sugar, sesame oil, chopped cilantro, minced garlic, rice wine vinegar and mirin for about 6 hours. Two hours on the grate indirect spritzing with water every 30 mins. Wrapped with Sizzler Hibachi sauce which is a mix of equal parts Cattleman's BBQ sauce and Kikkoman Teriyaki sauce along with some butter pats for another 2 hours. Back to the grates with more of the sauce for another 30 mins. Good stuff, although very messy to eat! Mostly just had fun cooking on the Ranch which I've wanted to do for some time.
Cheers
Wow, those look lovely! This summer I WILL bring the ranch home and do a cook on it!
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Quote from: Tommie on March 23, 2026, 12:37:41 PMWow, those look lovely! This summer I WILL bring the ranch home and do a cook on it!
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Thanks Tommie! It was truly a fun cook and if you've read my posts, you know I enjoy experimenting and having fun while grilling.... that's what it's all about!
When you decide to bring yours home, just remind her that many people have WAY more grills... And that chasing grills is much better than chasing skirts! (use that one only in emergency situations lol)
Cheers
Haha, Grills over Girls. I like that!
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Those look great! The marinade and sauce both sound very good.
The mac n cheese looks awesome too. :)
Quote from: OkieGirl on March 26, 2026, 10:25:51 AMThose look great! The marinade and sauce both sound very good.
The mac n cheese looks awesome too. :)
Thanks Brenda! The ribs were flavorful and tender, but we were tired of biting gristle due to the way they were cut. I think I'll stick with traditional ribs going forward so I know where to bite. : )
"but we were tired of biting gristle due to the way they were cut"
I wondered about that. Anytime I have tried a different style cut of ribs, it's been just a little too weird for me. :D
But those flavors do sound great!
Those look great and sound like they tasted wonderful.
Sorry about the gristle. I have never had that cut either, so I don't have any insight.
Thanks all, second attempt later in the week - nothing fancy, just thawed these, coated them in yellow mustard and seasoned with Meat Church Texas Sugar. 275F for 3 hours, in a pan with a little broth and butter, upped the temp to 300F for an hour while in the pan, out of the pan back on indirect for about 30 minutes. I sliced them and presented as "rib bites" and these were delicious. I also put out a selection of sauces for dipping including Bachan's, Honey Mustard, BBQ sauce and an Asian sweet pepper glaze. Bachan's won IMO. I'll be cooking these again! Didn't get a finished picture, they were gone quickly with our son and granddaughter over for dinner.
Glad that you gave 'em a 2nd shot and that they came out great !